Roasted Beef Tenderloin

Name: Roasted Beef Tenderloin
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 12
Cuisine: Global
Ingredients: 1 bay leaf; 1 bay leaf; 120 milliliters port wine or 1/2 cup beef broth and 1 tablespoon balsamic vinegar; 1 teaspoon dried thyme; 4 to 5 garlic cloves, minced; 128 milliliters reduced-sodium soy sauce; 2 Tbsps olive oil; 1 teaspoon pepper; 1 teaspoons hot pepper sauce; 1 kgs beef tenderloin roast

Roasted Beef Tenderloin could be just the gluten free, dairy free, and דל פחמימות, recipe you've been looking for. One serving contains 340 calories, 22g of protein, and 27g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 12. This recipe from Taste of Home requires bay leaf, beef broth and 1 tablespoon balsamic vinegar, soy sauce, and to 5 garlic cloves. Only From preparation to the plate, this recipe takes about 55 minutes. It works well as a pretty expensive main course.

Instructions

Tie roast at 2-in. intervals with kitchen string. In a bowl, combine the remaining ingredients; mix well.

Equipment you will use

Kitchen Twine

Bowl

Pour 3/4 cup marinade into a large resealable plastic bag; add the tenderloin. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.

Ingredients you will need

Marinade

Equipment you will use

Ziploc Bags

Drain and discard marinade from beef.

Ingredients you will need

Marinade

Beef

Place tenderloin on a rack in a shallow roasting pan.

Equipment you will use

Roasting Pan

Bake, uncovered at 425° for 45-60 minutes or until roast reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with reserved marinade.

Ingredients you will need

Marinade

Meat

Equipment you will use

Kitchen Thermometer

Oven

Transfer to warm platter.

Let stand 10 minutes before slicing.

Serve with remaining reserved marinade.

Ingredients you will need

Marinade

Equipment

Ingredients

Servings:

bay leaf 1

bay leaf 120milliliters

port wine or 1/2 cup beef broth and 1 tablespoon balsamic vinegar 1teaspoon

dried thyme 4

to 5 garlic cloves, minced 128milliliters

reduced-sodium soy sauce 2Tbsps

olive oil 1teaspoon

pepper 1teaspoons

hot pepper sauce 1kgs

beef tenderloin roast

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Pinot Noir, Merlot, and Cabernet Sauvignon are my top picks for Roast Beef. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. You could try Raptor Ridge Shea Vineyard Pinot Noir. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 46 dollars per bottle.

Raptor Ridge Shea Vineyard Pinot Noir

A muscular wine with a soft side, this vintage of Shea introduces itself with aromas of black cherry, dark plum, sarsaparilla, a hint of mandarin orange and an enticing meatiness. Front end silkiness leads to a mouthful of dusky cherry, cranberry and spice. Elevated acids and robust tannins offer age-worthiness and an arresting addition to your cellar. Pair with: Tea-smoked duck breast with cherry reduction soy and ginger marinated tri tip roast baked ham with cranberry glaze.